Ginza Senbikiya, Chocolat Orange

While already next door, I made an attempt to get more cakes from a shop that was on the path to be a fine shop, Ginza Senbikiya, Chocolat Orange. The orange (or mikan) was seemly high quality, the combination of chocolate and orange wasn't really harmonizing in any useful way. Still good. Note, on a Thursday, no short cake. Guess it's too high-end for a weekend.

Origines Cacao: Noisette Chocolat

Simple run to Ginza and back. Rain started while I was getting cake, but I had heavy jacket in my bag with a hood, which was enough for the light rain, even in December Tokyo. It was time for Origines Cacao's 25th cake, but still a few cakes behind it's new superb category's target level, as well as dominating the quite superb category, though averaged over a lot few categories, so it's got a long way to go to get promoted again, but today's cake was excellent, which keeps it in the running for now. There were two new cakes, and I was focused on the Noisette Chocolat, though the other was marked seasonal, so I should have picked it. Note disappointed though. Very nice chocolate and hazelnut mousse cake.

Origines Cacao: Mont-Blanc Japonais

Failed to get the new cake of Sadaharu Aoki from Isetan, so I went to Ginza. Normally, I wouldn't go to Origines Cacao so soon, but they are holding up FC, who has new cakes, and there is only one new cake from Origines Cacao to try, so I figured it might take a few tries (even as it is looking like getting SA's new cake is going to take a few tries, but I'm free Thursday afternoon, so certainly by then). And I was successful and got the Mont-Blanc Japonais (corrected), actually the first mont-blanc I've ever gotten from there, as the 24th new cake. I mostly walked it back because I was using the big bag and because I planned (and did) the non-weights indoor workout when I got home.

This was another great mont-blanc, and again I'm not sure why other then just pure simplicity and I could have kept eating more, and yet it was different from the last great mont-blanc (it will be interesting if they get to face off against each other). The Japanese chestnut is milder than the standard import, which should work for someone like me who isn't that into the strong flavor, but that hasn't proved true until this one.

I'm going to officially call it and promote Origines Cacao to the superb category, knocking down poor Bien-Étre to quite exceptional, so they need a cake-off win to get a visit from me (though, speaking of mont-blanc, they have a great one that hasn't had a third-round match). Also, now Origines Cacao is slightly dominated both quite superb shops, though will only half the cakes, so they are a long way from that promotion. Still, it means, I should hold of on FC at least, whose slightly below SA. Also, now that the superb shops are resolved (and Viron's dropped slightly), I should get a new cake from Paris S. Wish now that I had paid closer attention to new cakes when I was there yesterday. Maybe that's where I'll go Thursday, though I can put that off while I visit the returned Hilltop Coffee Parlor and go there Saturday.

Origines Cacao: Saint-Honoré Caramel Poire

Wednesday, I went for my 23rd new cake (I think, updating) from Origines Cacao and finally got the Saint-Honoré Caramel Poire (I hope that's correct). I ran there, but saint-honoré look a little fragile and the shop seemed a little concerned about my being careful (though that might have been my imagination), so I walked back, and also my right foot gives me trouble, so I figured it wouldn't hurt to rest it (though the problem is not obviously correlated with running). I expect to be pretty active tomorrow, probably bicycle first in the afternoon, then do weights, and then run in the evening.

The cake was definitely the kind I like, so although I can't be sure that it was better than the previous two days', it was excellent for me. The shop still is still challenging FC two ranks above, so I think I can justify going back next week.

Origines Cacao: Saint-Michel

Wednesday, after several tries, I finally got a new cake that was better than good. It was time to visit quickly rising quite exceptional shop Origines Cacao again. I still haven't managed to get my first choice of the new cakes before it sold out, but I thought I would try the Saint-Michel (over the pumpkin one). Running was a direct there and back, though I of course checked out things at Ginza Mitsukoshi and used the tunnels to cross from there to Hibiya Park and avoid a lot of traffic lights.

From the description, this cake seems to be a round Saint-Marc except for the vanilla part being "bombe" cream (they didn't spell it, but I've assumed the French word). The next day, I asked what that meant and they just said it was a really light cream, but I assume it's pâte à bombe (whipped egg, heavy on the yokes, with sugar), maybe mixed with whipped cream. Certainly there seemed to be some other flavor than just vanilla and chocolate in there, but I've already forgotten. Could have been egg. Anyway, it was excellent, so Origines Cacao maintains it top priority status. Still needs 6 more new cakes before I can consider promoting it to superb.

Origines Cacao: Tarte Citron

Worried about (or despite worrying about) various health issues, I ran not so fast to Ginza to get another cake from Origines Cacao (and seem to be okay for it). It wasn't a fast run and I walked a lot of the way home, because I had time and cake. I think there were two cakes I hadn't had at Origines Cacao and I made the obvious choice and took the one that wasn't pumpkin-based: the Tarte Citron. Note, that this is lemon (I assume, though there could be other things in there) meringue and in no way resembles a tart (or pie) in terms of shape and crust. Nevertheless, it seems to be the perfect lemon meringue whatever, with just the right amount of crust, so I'm not suggesting it would have been better in a tart shell (though I'm not saying it wouldn't, because it is good crust). I'm going to go with great for this one, which is a little dangerous, as it probably reflects the lack of any other active great citron cakes (one of the inactive ones is also Origines Cacao, from almost 4 years ago, with other from Viron about 2.5 years ago, both citron noisette cakes). I could pit this against the seasonal JPH cake next, rather than the planned Mont-Blanc, but there's another JPH cake I can use for this one and not have it twice in four days, so I'll hold off at least a week.

Origines Cacao, Double Fromage

Hit my highest priority target by running to Ginza 6 and getting my 18th new cake from Origines Cacao. Looks like they'll keep their seasonal cakes through Aug. 25, and it looks like JPH might do the same (they are running at about 2 months between changes, or half the speed of previously). Didn't try to stop by Sadaharu Aoki on the way back, so not sure what they'll do for August, but usually they have have some special somewhere once a month (not necessarily cake) and change the seasonable cakes every 3 months. I have to check Tokyo Midtown on Saturday and maybe Isetan on Sunday. Back to Origines Cacao today: rather than one of the seasonal ones, I went with a standard I hadn't had yet, Double Fromage (I think it was called), which is obviously a rare-baked combo cheesecake, usually the best kind of fancy cheesecake. This time the running was 1:7 walking/waiting:running, with 1 min of dash in the middle of the running, for actual muscle training. Only could do 8 full cycles, though, so just over 55 min of running. Not sure whether I'll adjust the ratio for the next run planned Saturday morning, since I'd like to hit 10 dashes in a run, though once a week for that might be enough. I'll consider.

The cake was definitely excellent, flavorful with a relatively light texture, so this shop is still in line to take a spot among the superb shops, but it's no longer challenging the quite superb shops, which I now can get back to visiting, after Lenôtre (the new top priority) and cake-off winners, along with quite fine shops and occasionally new shops (though maybe not until Lenôtre's place is settled).

Origines Cacao, Tarte Houjicha

Ran to Ginza 6 and back to visit Origines Cacao. This time I was successful at finding new cakes (there were three, I think, two of them seasonal ones). I went with the (seasonal) Tarte Houjicha [revised], though I was a little worried that I had eaten this one before, despite my record to the contrary. Actually, it was B-E that I had had a houjicha (roasted green tea) and chocolate tart from previously. The running was 1 min:3 min of walking:running, adding up to 55 minutes total of running (so I wasn't going that fast).

The tart was very nice. I wouldn't have identified houjicha without the name, but I also wouldn't have known what it was. The chocolate and tea really harmonized for a subtler flavor than I usually appreciate but this time thought was excellent.

Origines Cacao, Forêt Noire

As a substitute for a superb shop that Origines Cacao is challenging, I got another cake from there. This time I really did rest from running by going by bicycle, which is not much of a workout. I should have done indoor exercises too, but I was too hungry. There were only three regular kinds of cake left and some glass desserts that might qualify as verrines, but I did not need to go there as I've never had their standard Forêt Noire, because I don't generally like forêt-noires (Black Forest cake). However, I found that it's not actually a forêt-noire, its just chocolate cake with lots of cream and chocolate cream, which is really weird (the name refers to the the cherry liquor that this doesn't), though only the same way that "short cake" isn't made with short cake, though that's true in my American cookbook as well. It's a simple cake, and cheap (only 400 yen), but good. Origines Cacao has enough of a history of great cakes (all but one never seen again) that it remains at the top of the quite exceptional shops, scoring above all the superb shops, but based on a lot fewer cakes (always an advantage).

Origines Cacao: Printemps

Under my reorganized rating system, Origines Cacao is the top of the quite excellent shops, which now are above the superb shops, though based on fewer cakes (it the advantage of having had several great cakes that never got a chance to disappoint me since they haven't been available again), so I'm not included to immediately move any shops, just I wouldn't otherwise have been ready to get another cake from this shop. Tuesday, they had three cakes I haven't had before (and it seemed to be the full line-up). I chose the newest seasonal cake, since it appealed most, Printemps. It didn't travel well by bicycle, but it mostly survived. Like Sunday's cake, it was a mixture of different textures encircled by a shell that had to be cut. Sometime I'm going to try heating the knife to see how that works out (I also want to cut up the macaron, which was really nice separately, and mix it in). This is red fruit and pistachio, though not overpowering in either among cream and firmer parts inside (I didn't read that far down on the description), so it lives up well to the name "spring", as in the first appearance of a freshness. I'm going to say that it's good enough to be called great, though that needs testing, which now I plan to do this weekend (though I still need to verify that Hilltop allows take-out, which I failed to ask when I was just there yesterday.

Origines Cacao: Tarte Marron

I owed Origines Cacao a cake from it's cake-off win Friday, so Tuesday I went to Ginza 6 and got the Tarte Marron and ran it home. It's a good butter tart base with a mont-blanc-type top, but with peanuts and cocoa powder sprinkled over it, I think. It was definitely good all around and I don't have any suggestion to improve it; also, the quality was high and I was not disappointed, but it isn't actually a cake that really interests me. I'll give it the rare semi-excellent rating.

Origines Cacao, Tarte Caramel Chocolat

I'm so behind on blogging because the giant loop in the west end of my neighborhood running map has be completely reorganizing it, which has taken days. I've at least done enough to make it usable for picking out targets, at least, though I'm still also way behind on uploading photos.

Way back on Tuesday, because all the higher priority shops either did not have anything new or I had visited within the last month, I went ran out to Origines Cacao at Ginza 6 for new cake. The Tarte Caramel Chocolat is at least temporarily back in the line-up, so I got that. I've never had it before, but it seemed similar to more than one great cakes I've gotten there (and not seen since). I was rewarded by a great cake, well balanced against caramel and chocolate, which harmonized well together. The fact that I wanted a new great cake for the next cake-off might have affected my judgement, but I hope not. I should say that I haven't confirmed yet whether I have the name correct, or it's actually Tarte Chocolat Caramel, not that that matters.

Origines Cacao, Saint-Honoré Passion Coco

Did a run to Ginza 6 and got my eleventh (type of) Origines Cacao cake. This is maybe the first time that I've bought from them at Ginza 6, though I bought several mostly great cakes from the closed Nihonbashi store (not sure why I've never seen those great cakes since; have to wonder if someone quit at the same time).

Anyway, very unstable weather today but there was only a little rain while I was out. It was fairly hot (close to 30 degC) and quite humid, so I didn't push it that hard, though I did run most of the way back (I stopped a Marusho for groceries and walked after that).

Like with éclairs, I seem to appreciate fruit flavors with saint-honorés more than with other types of cake. This was passion fruit and coconut, of course, but also mango. Definitely excellent.

(Fri) Jean Francois: Croissant

Friday was a research run to Aoki Sadaharu, Viron (I skipped JPH because they told me before that there would be no new cakes until Dec 23), Toshi Yoroizuka, Fred Cassel and Dalloyau in Ginza Mitsukoshi, and Origines Cacao. I was running fast only to the first stop (5.2 km at 11 km/h) and only ran to the Ginza Station entrance (1.7 km at 10 km/h). From there, I walked, using the underground were possible. I've gained a new respect for the exercise value of walking and avoiding damage to my arms by running too much carrying things in my hands (in a backpack is okay). Couple great cakes back that I'll feature in the next couple cake-offs, I hope. At the last stop I got a Croissant from Jean Francois. As the picture shows, this is a petty crispy type, since there is no room to be fluffy inside. It was excellent. My plan for next year is to try to get a couple pastries a week from somewhere, on no-cake days.

Jean François: Kouign Amann

Today was a no cake day, at least a no fresh cake: I still got a snack. I ran, somewhat fast (because it was somewhat hot) to Ginza 6 by a not so direct route, a little under 6 km at a little over 10 km/h. Coming back was 9 km/h, as I dealt with a less familiar route that took be through Hibiya Park and also shopping.

I got a Kouign Amann from Jean François at Ginza 6, opened this year. Jean François is a Viennoiserie, which means sweet breads, though they have plain walnut bread, so I'm not sure what counts. I'd really like to see some breakdown of baked goods from fancy fresh cakes down to breads. This cake/pastry/bread was, I think, excellent, though I'm highly biased toward it. It was sort of the middle of the spectrum as far as the balance between crisp flaky and soft parts, as these things go, much like croissant (no special center, but there was some caramelization on the bottom.